Published: August 2026
Author: Olivia R.
Recipe origin: Brazil
“Pão de queijo is a traditional Brazilian recipe that is easy to make with kids and is loved by everyone. We love to make it for our family or bring to parties. You can eat as a snack, side dish, breakfast, or lunch. It’s a comfort snack that is good in any season.”
Yield: 26-30 cheese balls
1½ cup freshly grated fresh Gruyere or cheddar cheese
1 cup full fat milk
¼ cup vegetable oil
2 eggs
3 cups of tapioca flour
2 teaspoon salt
1 teaspoon garlic powder (optional)
1. Preheat oven to 350 degrees.
2. Combine tapioca flour and salt in a large bowl, set aside.
3. In a medium bowl combine cheese and eggs and set aside.
4. Add milk and oil to a small saucepan and bring to a simmer over medium heat on stove top.
5. After simmering, remove pan from heat and slowly pour the hot liquid into tapioca flour, stirring with a wooden spoon to combine. The mixture will be gummy and clumpy. Wait to 3-5 minutes to cool down.
6. Add cheese and eggs. Use a wooden spoon or your clean hands to combine until you have a homogeneous mixture.
7. Pour the mixture into a mini muffin pan.
8. Bake for 30-35 minutes until lightly golden.
9. Enjoy it!
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August 21, 2026 | Posted in:
Roasted Tomato Pie (With Bacon!)
Published: August 2026
Author: Betsy from The Book Club
Recipe origin: West Virginia
This recipe, which takes advantage of beautiful summer tomatoes, comes from a cookbook created by a West Virginia book club that’s been meeting every month for the past 26 years! As each of their children has grown up and married, they gift a copy of the cookbook to the newlyweds, alongside a nice set of cookware. If they don’t inspire you to start your own book club, I don’t know what will.
Yield: 6 Servings
1 9″ pie crust (if raw, pre-bake 5-7 mins)
3 pounds assorted medium to large heirloom tomatoes
1 teaspoon Kosher salt, divided
6 thick-cut bacon slices, diced
2 large shallots, chopped
2 garlic cloves, finely chopped (2 tsp.)
6 ounces aged extra-sharp white cheddar cheese, grated (about 1 1/2 cups)
1/2 cup mayonnaise
1/2 cup chopped fresh basil
1/4 cup thinly sliced fresh chives
1 tablespoon Dijon mustard
1 large egg
Fresh basil leaves
Minced fresh chives
Preheat oven to 400°F. Cut tomatoes into 1/2-inch-thick slices. Place about 7 – 8 slices (enough to cover top of pie) on a baking sheet lined with paper towels, and sprinkle with 1/4 teaspoon of the salt. Cover with additional paper towels.
Arrange remaining tomatoes in a single layer on a lightly greased wire rack set on a large baking sheet. Sprinkle with 1/2 teaspoon of the salt. Bake in preheated oven until wilted and slightly dried out, 40 to 45 minutes. Cool completely.
Cook bacon in a skillet over medium-high until fat is beginning to render, 4- 5 minutes. Add chopped shallots, and cook until bacon is crisp and shallots are caramelized, 6 to 7 more minutes. Stir in garlic; cook until fragrant, 1 minute. Transfer bacon mixture to a plate lined with paper towels to drain. Cool 20 minutes.
Stir together cheese, mayonnaise, basil, chives, Dijon, and egg until combined. Sprinkle with pepper and remaining 1/4 teaspoon salt. Fold in bacon mixture.
Gently spread a third of cheese mixture onto crust; layer with half of the roasted tomato slices. Spread another third of cheese mixture on top of tomato slices. Repeat with remaining roasted tomato slices and cheese mixture. Top with reserved sliced fresh tomatoes, pressing filling gently into crust.
Bake until set, 40 to 45 minutes. Transfer to a wire rack and let stand 1 hour before serving. Sprinkle with basil and chives.
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